Oyako don

Oyako don (translating to parent-and-child rice bowl) combines lightly simmered chicken with a tender, seasoned omelette in a classic Japanese dish. Try comedian Takashi Wakasugi's version.

Credit: Jiwon Kim

• serves

  1

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• Vegetable oil, for drizzling
• 150 g chicken thigh fillets, cut into 1 cm chunks
• ½ brown onion, thinly sliced
• 2 eggs
• 2 tbsp dashi tsuyu
• 1½ cups cooked Japanese rice, sliced spring onion, sesame oil, nori strips, togarashi, to serve

Instructions

1. Heat a drizzle of oil in a small frying pan over medium-high heat. Once the oil is hot, add the chicken and onion and fry, stirring occasionally.
2. While the chicken is cooking, crack the eggs into a small bowl and then lightly beat with chopsticks. Add the dashi tsuyu and whisk through the eggs.
3. Add a splash of water to the chicken in the pan and cook for a further 1-2 minutes. Once the chicken is almost cooked through, pour half the egg over the chicken. Cook for a few seconds, then add the remaining egg mixture and cook until the edges are nearly set. Remove from the heat as the residual heat will continue to cook the eggs.
4. Spoon the chicken omelette over a bowl of rice, then serve with the remaining garnishes.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.